WO1996037109A1 - Conical food article and process for making same - Google Patents

Conical food article and process for making same Download PDF

Info

Publication number
WO1996037109A1
WO1996037109A1 PCT/US1996/006730 US9606730W WO9637109A1 WO 1996037109 A1 WO1996037109 A1 WO 1996037109A1 US 9606730 W US9606730 W US 9606730W WO 9637109 A1 WO9637109 A1 WO 9637109A1
Authority
WO
WIPO (PCT)
Prior art keywords
cone
strip
dough
mandrel
bread
Prior art date
Application number
PCT/US1996/006730
Other languages
French (fr)
Inventor
Ward J. Goldstein
Original Assignee
Conewich Enterprises L.P.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority to CA002222131A priority Critical patent/CA2222131C/en
Priority to AT96913994T priority patent/ATE194053T1/en
Priority to BR9609106A priority patent/BR9609106B1/en
Priority to NZ307436A priority patent/NZ307436A/en
Priority to JP53572196A priority patent/JP3524103B2/en
Priority to EA199700335A priority patent/EA000907B1/en
Application filed by Conewich Enterprises L.P. filed Critical Conewich Enterprises L.P.
Priority to DE69609069T priority patent/DE69609069T2/en
Priority to AU56793/96A priority patent/AU695128B2/en
Priority to EP96913994A priority patent/EP0828425B1/en
Publication of WO1996037109A1 publication Critical patent/WO1996037109A1/en
Priority to FI974289A priority patent/FI974289A/en
Priority to NO19975390A priority patent/NO314483B1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C15/00—Apparatus for handling baked articles
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C15/00—Apparatus for handling baked articles
    • A21C15/02—Apparatus for shaping or moulding baked wafers; Making multi-layer wafer sheets
    • A21C15/025—Apparatus for shaping or moulding baked wafers, e.g. to obtain cones for ice cream
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B5/00—Baking apparatus for special goods; Other baking apparatus
    • A21B5/02—Apparatus for baking hollow articles, waffles, pastry, biscuits, or the like
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B5/00—Baking apparatus for special goods; Other baking apparatus
    • A21B5/02—Apparatus for baking hollow articles, waffles, pastry, biscuits, or the like
    • A21B5/026—Apparatus for baking hollow articles, waffles, pastry, biscuits, or the like for baking waffle cups or cones
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
    • A21D13/33—Edible containers, e.g. cups or cones

Definitions

  • the present invention relates to a conically-shaped edible food article and to a process for making such an article.
  • a conically-shaped edible food article There are a number of common articles of food which are formed in a conical shape.
  • One of the best known of these is the conical ice cream cone, which is generally formed by pouring liquid waffle dough into a mold or else forming a single sheet of dough into a cone shape. These types of dough form rigid, brittle shells.
  • U.S. Patent No. 3,410,691 of Stanley describes a conical food article formed by cutting a flattened circle of dough into four equal segments or sector pieces, and wrapping an individual piece around a conical mandrel before baking.
  • U.S. Patent No. 4,795,652 of Cooper describes a similar technique in which a flattened strip of pretzel dough is cut into parallelogram-shaped pieces and each piece is wrapped onto a mandrel before baking.
  • a food article which comprises a conical receptacle of soft bread dough formed by wrapping a strip of uncooked bread dough spirally around a conical mandrel starting at the widest end of the mandrel to form a plurality of successive spiral turns of the dough strip with an- overlap between adjacent turns and adjacent turns adhered to one another by baking to form a contiguous conical structure with a hollow interior for receiving an edible filling.
  • a process for making such a food article comprises the steps of forming a continuous, elongate strand of bread dough, winding the strand spirally around a conical mandrel starting at the widest end of the mandrel to form a plurality of adjacent spiral turns with an overlap between adjacent turns, and curing and cooking the wrapped spiral strand on the mandrel to form a conical receptacle of soft bread consistency.
  • the strand is a flat strip and is wrapped with an overlap of around V. to _ the width of the strip between adjacent turns of the strip, so that the overlapping portions of adjacent turns will adhere to each other to form a sealed, integral conical receptacle.
  • This food receptacle can be made conveniently and economically, and can be filled with a variety of foods and eaten while being hand held. Since a soft, bread dough cone is formed, it can be used as a sandwich substitute which is particularly convenient and advantageous, since it avoids the problems of any filling spilling from the sides of a sandwich.
  • Figure 1 is a pictorial view showing the cone being wound on a mandrel
  • Figure 2 is a sectional view taken on line 2-2 of Figure _1; and Figure 3 illustrates the finished cooked product.
  • FIGs 1, 2 and 3 An edible food article and the process for making it according to a preferred embodiment of the present invention are illustrated in Figures 1, 2 and 3.
  • the process basically comprises first mixing a bread dough in accordance with procedures which are well known in the art.
  • a high gluten flour is used for the dough.
  • the bread dough is then formed into a relatively narrow, elongate flat strip or strand 10.
  • Strip 10 is then wrapped spirally around a conically-shaped mandrel or baking pan 12 as best illustrated in Figure 1, starting from the widest end 14 of the cone and wrapping to the apex 13 of the mandrel.
  • the strip is stretched as it is wound onto the mandrel.
  • high gluten flour a more stretchy dough is produced, so that the strip can be stretched without breaking. Wrapping is continued until the lower part of the mandrel is covered, and adjacent turns 16 of the spiral are wrapped so that there is an overlap between them, as illustrated in Figure 2, so as to form a contiguous conical structure.
  • the strips 10 may be formed in a number of different ways, both manual and automated. For example, a flat sheet of dough could be formed by rolling into a rectangular shape, and the sheet could then simply be cut into flat strips or strands in a similar manner to the making of flat noodles. Automated methods of pressing and stamping may be used.
  • the strip 10 preferably has a thickness of %" ⁇ V ⁇ " , and a width of 1" ⁇ H" . Although pressing of the dough on the mandrel is not necessary, some pressure may be applied if desired.
  • the overlapping portions 18 of adjacent spiral turns will tend to adhere to one another due to the tension in the strip as it is wound, so that there are no gaps in the structure. Preferably, the adjacent turns are overlapped to a height of around V.
  • the mandrel 12 has a bore or recess 19 in its flat or widest end 14 for receiving a suitable tool such as a post or spindle for holding the mandrel while the dough strand 10 is wrapped around it.
  • the dough strip may be wound on the mandrel by hand or by a suitable automated machine.
  • the strip 10 of dough is preferably wound from the widest end of the cone to the apex, as illustrated in Figures 1 and 2. This has the advantage that the overlapping outer edge 22 faces upwardly rather than downwardly, reducing the risk of leakage of food from the cone. However, it may alternatively be wrapped in the opposite direction, starting at the apex and winding up to the widest end.
  • the uncooked dough cone is sprayed lightly with a solution of water, baking soda and cornstarch.
  • the baking soda will create a brownish color in the outer surface of the product when cooked.
  • the cornstarch helps to glue or cement the wrapped cone together.
  • the sprayed cone is then baked in an oven while on the mandrel to form the finished product.
  • the mandrel acts as a baking mold.
  • the cone is preferably baked in a steam generation oven. Steam is supplied to the oven during the initial phase of baking.
  • steam is supplied for a period of 30 seconds to one minute at the start of baking, with the oven set at 350°F to 400°F. Baking is continued until the dough receptacle is baked to a golden brown, before removing from the oven. The baked, cone-shaped dough receptacle is then removed from the mandrel .
  • the conical bread receptacle will have the soft consistency of baked bread, and will be essentially moisture-tight.
  • the dough By adding a large amount of steam to the oven at the start of the baking process, the dough will be moistened and will be puffed up. The adhesion between overlapping turns of the strip is thereby increased substantially. Also, the need for proofing or allowing rising time before baking is eliminated.
  • the amount of steam used is significantly more than in conventional dough steaming, in order to provide the desired adhesion and sealing between adjacent spiral turns of the strip. In normal baking, steam is supplied for only 15 seconds, whereas in this method, steam is supplied for at least 30 seconds.
  • the baked, cone-shaped receptacle 20 will have a spirally extending, upwardly facing edge 22 extending on its outer surface marking the junction between adjacent turns of the dough strip.
  • the receptacle has a soft bread consistency, and has an internal, conical recess 24 where selected sandwich fillings can be placed. Any selected filling may be used, such as meats, poultry, sea food, vegetables, dairy products and fruits, and the fillings may be hot or cold.
  • the cone-shaped bread receptacle forms a sealed, edible container for the filling, reducing the risk of spilling and mess which can result when eating traditional sandwiches with open sides .
  • the bread cone or receptacle 20 is an extremely versatile food container and may be served as a container for breakfast, salad, lunch, dinner, snack or dessert, depending on the choice of bread dough used and the selected food filling. It may be made in a range of different sizes for holding snacks or full meals, for example.
  • the bread cone itself and the fillings can be consumed without the need of any eating utensils, making it extremely useful as a portable meal-in-one.
  • the baked receptacle is unlikely to unwind as it is eaten, since the upper end 26 of the strip is on the inside of the cone, further reducing the risk of food leaking or dripping from the receptacle.

Abstract

An edible food container is formed by wrapping an elongate flat strip of uncooked bread dough around a conically-shaped mandrel to form a plurality of spiral turns with an overlap between adjacent turns of the spiral. The resultant uncooked dough cone is then baked to form an edible, cone-shaped container of soft bread. The bread cone is removed from the mandrel and the hollow interior of the cone is filled with a selected filling.

Description

CONICAL FOOD ARTICLE AND PROCESS FOR MAKING SAME
CROSS-REFERENCES TO RELATED APPLICATIONS
This application is a Continuation-In-Part of pending Application Serial No. 07/973,904 filed November 20, 1992, which was a Continuation-In-Part of Application Serial No. 07/715,628 filed June 14, 1991 (abandoned) .
BACKGROUND OF THE INVENTION
The present invention relates to a conically-shaped edible food article and to a process for making such an article. There are a number of common articles of food which are formed in a conical shape. One of the best known of these is the conical ice cream cone, which is generally formed by pouring liquid waffle dough into a mold or else forming a single sheet of dough into a cone shape. These types of dough form rigid, brittle shells.
U.S. Patent No. 3,410,691 of Stanley describes a conical food article formed by cutting a flattened circle of dough into four equal segments or sector pieces, and wrapping an individual piece around a conical mandrel before baking. U.S. Patent No. 4,795,652 of Cooper describes a similar technique in which a flattened strip of pretzel dough is cut into parallelogram-shaped pieces and each piece is wrapped onto a mandrel before baking.
SUMMARY OF THE INVENTION
It is an object of the present invention to provide a new and improved food article and process for making such an article. According to one aspect of the present invention, a food article is provided which comprises a conical receptacle of soft bread dough formed by wrapping a strip of uncooked bread dough spirally around a conical mandrel starting at the widest end of the mandrel to form a plurality of successive spiral turns of the dough strip with an- overlap between adjacent turns and adjacent turns adhered to one another by baking to form a contiguous conical structure with a hollow interior for receiving an edible filling.
According to another aspect of the present invention, a process for making such a food article is provided, which comprises the steps of forming a continuous, elongate strand of bread dough, winding the strand spirally around a conical mandrel starting at the widest end of the mandrel to form a plurality of adjacent spiral turns with an overlap between adjacent turns, and curing and cooking the wrapped spiral strand on the mandrel to form a conical receptacle of soft bread consistency.
Preferably, the strand is a flat strip and is wrapped with an overlap of around V. to _ the width of the strip between adjacent turns of the strip, so that the overlapping portions of adjacent turns will adhere to each other to form a sealed, integral conical receptacle.
This food receptacle can be made conveniently and economically, and can be filled with a variety of foods and eaten while being hand held. Since a soft, bread dough cone is formed, it can be used as a sandwich substitute which is particularly convenient and advantageous, since it avoids the problems of any filling spilling from the sides of a sandwich.
BRIEF DESCRIPTION OF THE DRAWINGS
The present invention will be better understood from the following detailed description of a preferred embodiment of the invention, taken in conjunction with the accompanying drawings, in which like reference numerals refer to like parts, and in which: Figure 1 is a pictorial view showing the cone being wound on a mandrel;
Figure 2 is a sectional view taken on line 2-2 of Figure _1; and Figure 3 illustrates the finished cooked product.
DESCRIPTION OF THE PREFERRED EMBODIMENT
An edible food article and the process for making it according to a preferred embodiment of the present invention are illustrated in Figures 1, 2 and 3. The process basically comprises first mixing a bread dough in accordance with procedures which are well known in the art. Preferably, a high gluten flour is used for the dough. The bread dough is then formed into a relatively narrow, elongate flat strip or strand 10. Strip 10 is then wrapped spirally around a conically-shaped mandrel or baking pan 12 as best illustrated in Figure 1, starting from the widest end 14 of the cone and wrapping to the apex 13 of the mandrel. The strip is stretched as it is wound onto the mandrel. By using high gluten flour, a more stretchy dough is produced, so that the strip can be stretched without breaking. Wrapping is continued until the lower part of the mandrel is covered, and adjacent turns 16 of the spiral are wrapped so that there is an overlap between them, as illustrated in Figure 2, so as to form a contiguous conical structure.
The strips 10 may be formed in a number of different ways, both manual and automated. For example, a flat sheet of dough could be formed by rolling into a rectangular shape, and the sheet could then simply be cut into flat strips or strands in a similar manner to the making of flat noodles. Automated methods of pressing and stamping may be used. The strip 10 preferably has a thickness of %" ± Vβ" , and a width of 1" ± H" . Although pressing of the dough on the mandrel is not necessary, some pressure may be applied if desired. The overlapping portions 18 of adjacent spiral turns will tend to adhere to one another due to the tension in the strip as it is wound, so that there are no gaps in the structure. Preferably, the adjacent turns are overlapped to a height of around V. to 3_ of the overall strip width or height . As illustrated in Figure 1, the mandrel 12 has a bore or recess 19 in its flat or widest end 14 for receiving a suitable tool such as a post or spindle for holding the mandrel while the dough strand 10 is wrapped around it. The dough strip may be wound on the mandrel by hand or by a suitable automated machine.
The strip 10 of dough is preferably wound from the widest end of the cone to the apex, as illustrated in Figures 1 and 2. This has the advantage that the overlapping outer edge 22 faces upwardly rather than downwardly, reducing the risk of leakage of food from the cone. However, it may alternatively be wrapped in the opposite direction, starting at the apex and winding up to the widest end.
Once the dough strip has been spirally wrapped around the mandrel between its opposite ends, the uncooked dough cone is sprayed lightly with a solution of water, baking soda and cornstarch. The baking soda will create a brownish color in the outer surface of the product when cooked. The cornstarch helps to glue or cement the wrapped cone together. The sprayed cone is then baked in an oven while on the mandrel to form the finished product. The mandrel acts as a baking mold. As the dough is baked, the spiral turns will expand to adhere more firmly to one another and become more tightly wrapped, sealing the small opening at the apex of the cone. The cone is preferably baked in a steam generation oven. Steam is supplied to the oven during the initial phase of baking. Preferably, steam is supplied for a period of 30 seconds to one minute at the start of baking, with the oven set at 350°F to 400°F. Baking is continued until the dough receptacle is baked to a golden brown, before removing from the oven. The baked, cone-shaped dough receptacle is then removed from the mandrel . The conical bread receptacle will have the soft consistency of baked bread, and will be essentially moisture-tight.
By adding a large amount of steam to the oven at the start of the baking process, the dough will be moistened and will be puffed up. The adhesion between overlapping turns of the strip is thereby increased substantially. Also, the need for proofing or allowing rising time before baking is eliminated. However, the amount of steam used is significantly more than in conventional dough steaming, in order to provide the desired adhesion and sealing between adjacent spiral turns of the strip. In normal baking, steam is supplied for only 15 seconds, whereas in this method, steam is supplied for at least 30 seconds.
As seen in Figure 3, the baked, cone-shaped receptacle 20 will have a spirally extending, upwardly facing edge 22 extending on its outer surface marking the junction between adjacent turns of the dough strip. The receptacle has a soft bread consistency, and has an internal, conical recess 24 where selected sandwich fillings can be placed. Any selected filling may be used, such as meats, poultry, sea food, vegetables, dairy products and fruits, and the fillings may be hot or cold. The cone-shaped bread receptacle forms a sealed, edible container for the filling, reducing the risk of spilling and mess which can result when eating traditional sandwiches with open sides . The bread cone or receptacle 20 is an extremely versatile food container and may be served as a container for breakfast, salad, lunch, dinner, snack or dessert, depending on the choice of bread dough used and the selected food filling. It may be made in a range of different sizes for holding snacks or full meals, for example. The bread cone itself and the fillings can be consumed without the need of any eating utensils, making it extremely useful as a portable meal-in-one. In view of the way the dough strip is wrapped on the mandrel, the baked receptacle is unlikely to unwind as it is eaten, since the upper end 26 of the strip is on the inside of the cone, further reducing the risk of food leaking or dripping from the receptacle.
Although a preferred embodiment of the invention is described above by way of example only, it will be understood by those skilled in the field that modifications may be made to the disclosed embodiment without departing from the scope of the present invention, which is defined by the appended claims.
I CLAIM:

Claims

1. A process for making an edible food container, comprising the steps of : forming an uncooked flat strip of uncooked bread dough; winding the elongate strip of uncooked bread dough spirally around a conical mandrel starting at the widest end of the mandrel to form a plurality of successive spiral turns of the dough strip along the height of the mandrel up to the apex of the mandrel, with an overlap between adjacent spiral turns; and cooking the wrapped spiral strip on the mandrel in an oven cooking cycle, to form a bread cone having the consistency of soft bread which is resistant to liquid leakage out of the cone for receiving any selected filling.
2. The process as claimed in claim 1, wherein an overlap of between Vz to % of the width of the strip is provided between adjacent turns.
3. The process as claimed in claim 1, wherein the strip is stretched as it is wound on the mandrel .
4. The process as claimed in claim 1, including the step of supplying steam to the oven for a predetermined time period at the start of the cooking cycle.
5. The process as claimed in claim 4, wherein the time period is in the range from 30 seconds to one minute.
6. The process as claimed in claim 4, wherein the oven temperature is in the range from 350°F to 400°F.
7. The process as claimed in claim 1, wherein the dough is made from a high gluten flour.
8. The process as claimed in claim 1, including the step of spraying the wrapped spiral strip with a mixture of water, baking soda and cornstarch prior to baking.
9. An edible food container, comprising: a hollow cone of baked bread dough having the soft consistency of baked bread, the cone having an open, upper end which is the widest end of the cone and a sealed, lower end which is the apex of the cone; the cone comprising an elongate flat strip of bread dough wound spirally into a conical shape with an overlap between adjacent spiral turns and adjacent turns adhered to one another by baking to form a contiguous conical structure; the cone having a hollow interior for receiving any selected edible filling; and the spiral windings starting at the widest, upper end of the cone and extending to the apex of the cone, with an overlap edge between adjacent turns facing towards the upper end of the cone.
10. The container as claimed in claim 9, wherein the overlap has a height in the range of V. to 3_ of the width of the dough strip.
11. The container as claimed in claim 9, wherein the strip has a thickness in the range from %" to 5/β" .
12. The container as claimed in claim 9, wherein the strip has a width in the range from 0.75" to 1.25".
13. The container as claimed in claim 9, wherein the bread dough is made from a high gluten flour.
PCT/US1996/006730 1995-05-26 1996-05-10 Conical food article and process for making same WO1996037109A1 (en)

Priority Applications (11)

Application Number Priority Date Filing Date Title
AT96913994T ATE194053T1 (en) 1995-05-26 1996-05-10 CONICAL FOOD PRODUCTS AND METHOD FOR PRODUCING THE SAME
BR9609106A BR9609106B1 (en) 1995-05-26 1996-05-10 Edible food container.
NZ307436A NZ307436A (en) 1995-05-26 1996-05-10 Bread dough strip wound into a cone, coated and cooked
JP53572196A JP3524103B2 (en) 1995-05-26 1996-05-10 Conical food product and its manufacturing process
EA199700335A EA000907B1 (en) 1995-05-26 1996-05-10 Conical food article and process for making same
CA002222131A CA2222131C (en) 1995-05-26 1996-05-10 Conical food article and process for making same
DE69609069T DE69609069T2 (en) 1995-05-26 1996-05-10 CONICAL FOOD AND METHOD FOR THE PRODUCTION THEREOF
AU56793/96A AU695128B2 (en) 1995-05-26 1996-05-10 Conical food article and process for making same
EP96913994A EP0828425B1 (en) 1995-05-26 1996-05-10 Conical food article and process for making same
FI974289A FI974289A (en) 1995-05-26 1997-11-20 Tapered food product and process for making thereof
NO19975390A NO314483B1 (en) 1995-05-26 1997-11-24 Process for the preparation of an edible food container and such an edible food container

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US08/450,488 US5626897A (en) 1991-06-14 1995-05-26 Conical food article and process for making same
US08/450,488 1995-05-26

Publications (1)

Publication Number Publication Date
WO1996037109A1 true WO1996037109A1 (en) 1996-11-28

Family

ID=23788295

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US1996/006730 WO1996037109A1 (en) 1995-05-26 1996-05-10 Conical food article and process for making same

Country Status (15)

Country Link
US (1) US5626897A (en)
EP (1) EP0828425B1 (en)
JP (1) JP3524103B2 (en)
KR (1) KR100423524B1 (en)
CN (1) CN1106153C (en)
AT (1) ATE194053T1 (en)
AU (1) AU695128B2 (en)
CA (1) CA2222131C (en)
DE (1) DE69609069T2 (en)
EA (1) EA000907B1 (en)
ES (1) ES2149472T3 (en)
FI (1) FI974289A (en)
NO (1) NO314483B1 (en)
NZ (1) NZ307436A (en)
WO (1) WO1996037109A1 (en)

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0898898A1 (en) * 1997-08-22 1999-03-03 Molkerei Alois Müller GmbH & Co. Process for making edible package for liquids containing foodstuff
NL1020192C2 (en) 2002-03-18 2003-09-19 Pruve B V Device and method for forming a hollow dough product wound in an overlapping spiral from a strip of dough.
FR2923808A1 (en) * 2007-11-19 2009-05-22 Marc Soudy CONICAL FOOD CONTAINER, PROCESS AND MANUFACTURING MACHINE.
WO2013136101A1 (en) * 2012-03-12 2013-09-19 Coneinn Marketing, B.V. Dough-based vase-shaped snack heatable by microwave
WO2014198980A1 (en) * 2013-06-14 2014-12-18 Francisco Rincon Leon Dry loaf with receiving region designed to house food therein and method for the production thereof
WO2015110354A1 (en) * 2014-01-23 2015-07-30 Conewich Enterprises Limited Partnership Bake form for manufacturing a food product
FR3080262A1 (en) * 2018-04-20 2019-10-25 J.A.M. PANIFICATION PRODUCT AND METHOD FOR MANUFACTURING SUCH A PRODUCT
WO2022074165A1 (en) 2020-10-07 2022-04-14 Eike Eisenhauer Method for producing a hollow baked product

Families Citing this family (31)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6261611B1 (en) 1996-11-13 2001-07-17 Breakaway Foods, L.L.C. Hand-held food package and method of use
WO2001010222A1 (en) 1999-08-06 2001-02-15 Artos International Limited A process for making a baked cup shaped food product
US6423357B1 (en) 2000-01-18 2002-07-23 Raymond Woods Edible cup and method of making same
US6780453B1 (en) 2001-10-04 2004-08-24 Anita L. Smith Dough baking device and method
EP1484251B1 (en) * 2002-02-08 2007-09-05 Big Drum Iberica, S.A. Laminate packaging for ice cream cones
US6913625B2 (en) * 2002-03-07 2005-07-05 Scimed Life Systems, Inc. Ureteral stent
KR20040069695A (en) * 2003-01-30 2004-08-06 리에흐 후앙 우 Method of manufacturing an environmental friendly and eatable receptacle, and blending method of additive
US20060251777A1 (en) * 2003-08-06 2006-11-09 Koplish Debra L Interlocking edible sideliner for cake decoration, method, three-dimensional cake sculpture method and product
US20100278979A1 (en) * 2003-08-06 2010-11-04 Signed Originals, Inc. Interlocking edible sideliner for cake decoration, method, three-dimensional cake sculpture method and product
US20050089604A1 (en) * 2003-10-28 2005-04-28 Jacqueline Pastore Ice cream chip
EP1661464B1 (en) * 2004-11-26 2008-10-08 Nestec S.A. Edible container for foodstuffs and process for producing the same
US7763296B2 (en) * 2004-12-16 2010-07-27 Stimson Judith N Food items, systems and methods
US7895940B2 (en) * 2005-06-22 2011-03-01 Conics Foods, Inc. Edible container apparatus and method of manufacture
WO2007138620A1 (en) * 2006-05-30 2007-12-06 La Spuntinoteca Breakfast S.R.L. Foodstuff
US20100034930A1 (en) * 2008-08-08 2010-02-11 Jae Sung Ko Edible, Flour Based, Raised Bread Food Cup
US20100272863A1 (en) 2009-04-24 2010-10-28 Griebel Jonathan M Soft shaped tortillas
CN111358030A (en) * 2010-12-20 2020-07-03 叶桦 Core-containing food product, and core-containing food product and edible material-containing bag
JP5031121B1 (en) * 2012-03-13 2012-09-19 株式会社コバード Food molding apparatus and method
JP5431608B1 (en) * 2013-07-08 2014-03-05 株式会社コバード Layered food production apparatus and method
AT514617B1 (en) * 2013-07-29 2015-04-15 Haas Food Equipment Gmbh Machine for making rolled wafer packets
US20150060532A1 (en) * 2013-08-28 2015-03-05 Ward J. Goldstein Food Product Holder
USD774273S1 (en) 2013-12-13 2016-12-20 General Mills, Inc. Shaped tortilla
USD799151S1 (en) 2013-12-13 2017-10-10 General Mills, Inc. Shaped tortilla
USD779151S1 (en) 2013-12-13 2017-02-21 General Mills, Inc. Shaped tortilla
USD754416S1 (en) 2013-12-13 2016-04-26 General Mills, Inc. Shaped tortilla
USD766676S1 (en) * 2013-12-27 2016-09-20 Akagi Nyugyo Co., Ltd. Lid for a container
JP5536273B1 (en) 2013-12-27 2014-07-02 赤城乳業株式会社 Molded container
CN104642451A (en) * 2015-01-29 2015-05-27 孙天虎 Hollow bread provided with opening at bottom
US20170172193A1 (en) * 2015-12-21 2017-06-22 Lucas J. Myslinski Salad making device
IT201900000733A1 (en) * 2019-01-17 2020-07-17 Konomac S R L Method and machine for making a food roll
GR1010441B (en) 2022-04-29 2023-04-07 Ελευθεριος Σταυρου Σπαρταλης Industrial equipment for the shaping of cone-like dough

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3410691A (en) * 1966-07-26 1968-11-12 Mary E. Stanley Edible food article and process of preparing
US3867559A (en) * 1971-12-13 1975-02-18 Franz Haas Method for producing filled tubular waffles
US4150935A (en) * 1976-07-26 1979-04-24 Dario Venzo Apparatus for automatically cutting, rolling and dampening pastry rolls
EP0258936A2 (en) * 1986-09-03 1988-03-09 Houdstermaatschappij De Goede B.V. Device for producing conical cases from strips of dough material
US4795652A (en) * 1986-12-15 1989-01-03 Cooper Concepts, Inc. Method for forming an edible food container

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1854091A (en) * 1931-04-09 1932-04-12 John C Young Ice cream cone holder
JPS61195636A (en) * 1985-02-24 1986-08-29 レオン自動機株式会社 Production of cooking bread
US5049398A (en) * 1989-12-08 1991-09-17 General Mills, Inc. Method of preparing microwave bread
WO1994012035A1 (en) * 1992-11-20 1994-06-09 Conewich International Conical food article and process for making same

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3410691A (en) * 1966-07-26 1968-11-12 Mary E. Stanley Edible food article and process of preparing
US3867559A (en) * 1971-12-13 1975-02-18 Franz Haas Method for producing filled tubular waffles
US4150935A (en) * 1976-07-26 1979-04-24 Dario Venzo Apparatus for automatically cutting, rolling and dampening pastry rolls
EP0258936A2 (en) * 1986-09-03 1988-03-09 Houdstermaatschappij De Goede B.V. Device for producing conical cases from strips of dough material
US4795652A (en) * 1986-12-15 1989-01-03 Cooper Concepts, Inc. Method for forming an edible food container

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0898898A1 (en) * 1997-08-22 1999-03-03 Molkerei Alois Müller GmbH & Co. Process for making edible package for liquids containing foodstuff
NL1020192C2 (en) 2002-03-18 2003-09-19 Pruve B V Device and method for forming a hollow dough product wound in an overlapping spiral from a strip of dough.
FR2923808A1 (en) * 2007-11-19 2009-05-22 Marc Soudy CONICAL FOOD CONTAINER, PROCESS AND MANUFACTURING MACHINE.
WO2009071785A2 (en) * 2007-11-19 2009-06-11 Marc Soudy Conical foodstuff container and manufacturing method and machine
WO2009071785A3 (en) * 2007-11-19 2009-08-13 Marc Soudy Conical foodstuff container and manufacturing method and machine
WO2013136101A1 (en) * 2012-03-12 2013-09-19 Coneinn Marketing, B.V. Dough-based vase-shaped snack heatable by microwave
WO2014198980A1 (en) * 2013-06-14 2014-12-18 Francisco Rincon Leon Dry loaf with receiving region designed to house food therein and method for the production thereof
WO2015110354A1 (en) * 2014-01-23 2015-07-30 Conewich Enterprises Limited Partnership Bake form for manufacturing a food product
FR3080262A1 (en) * 2018-04-20 2019-10-25 J.A.M. PANIFICATION PRODUCT AND METHOD FOR MANUFACTURING SUCH A PRODUCT
WO2022074165A1 (en) 2020-10-07 2022-04-14 Eike Eisenhauer Method for producing a hollow baked product

Also Published As

Publication number Publication date
EP0828425B1 (en) 2000-06-28
AU5679396A (en) 1996-12-11
DE69609069D1 (en) 2000-08-03
CN1106153C (en) 2003-04-23
CA2222131C (en) 2005-08-09
JP3524103B2 (en) 2004-05-10
EA000907B1 (en) 2000-06-26
FI974289A0 (en) 1997-11-20
CN1185719A (en) 1998-06-24
EA199700335A1 (en) 1998-10-29
US5626897A (en) 1997-05-06
NO314483B1 (en) 2003-03-31
NZ307436A (en) 1998-06-26
MX9709106A (en) 1998-06-28
KR19990021905A (en) 1999-03-25
DE69609069T2 (en) 2000-12-14
KR100423524B1 (en) 2004-06-16
NO975390L (en) 1998-01-26
NO975390D0 (en) 1997-11-24
JPH11511656A (en) 1999-10-12
ATE194053T1 (en) 2000-07-15
CA2222131A1 (en) 1996-11-28
FI974289A (en) 1997-11-20
EP0828425A1 (en) 1998-03-18
ES2149472T3 (en) 2000-11-01
AU695128B2 (en) 1998-08-06

Similar Documents

Publication Publication Date Title
EP0828425B1 (en) Conical food article and process for making same
US3410691A (en) Edible food article and process of preparing
US4399156A (en) Readily portable burrito
EP2320743B1 (en) Microwaveable laminated dough products and methods for making same
EP2900083B1 (en) Filled food product and method of producing such food product
WO1994012035A1 (en) Conical food article and process for making same
US4447457A (en) Readily portable food item
US3655402A (en) Combined food pastry and filling
US4491601A (en) Method of making a readily portable burrito
MXPA97009106A (en) Conical food article and process for preparation
US3329511A (en) Frozen food product
US4735818A (en) Potato skin product and potato preparations produced therefrom
EP3860366B1 (en) A method of making fresh filled pasta and filled pasta obtained thereby
RU185943U1 (en) FOOD PRODUCT WITH CAVITY FOR FILLING "POCKET"
RU185947U1 (en) FOOD PRODUCT WITH CAVITY FOR CREAM "CORNER"
JP2514938B2 (en) Wrapped food and its manufacturing method
CA3113445A1 (en) A method of making fresh filled pasta and filled pasta obtained thereby
JP3069212U (en) processed food
JPH114652A (en) Wheat flour processed product, its production and processed food using the same
JPH0116468B2 (en)
WO2004062373A1 (en) Dough modules for improving the textural appearance of processed dough intermediates
CN110637856A (en) Egg cake blank and processing method thereof
JP2001178353A (en) Method of producing cup food covered with pie lid
CA2000530A1 (en) Bread cone
JPH0728644B2 (en) Pie dough, its manufacturing method and pie

Legal Events

Date Code Title Description
WWE Wipo information: entry into national phase

Ref document number: 96194225.8

Country of ref document: CN

AK Designated states

Kind code of ref document: A1

Designated state(s): AL AM AT AU AZ BB BG BR BY CA CH CN CZ DE DK EE ES FI GB GE HU IS JP KE KG KP KR KZ LK LR LS LT LU LV MD MG MK MN MW MX NO NZ PL PT RO RU SD SE SG SI SK TJ TM TR TT UA UG UZ VN AM AZ BY KG KZ MD RU TJ TM

AL Designated countries for regional patents

Kind code of ref document: A1

Designated state(s): KE LS MW SD SZ UG AT BE CH DE DK ES FI FR GB GR IE IT LU MC NL PT SE BF BJ CF CG CI CM GA GN ML

DFPE Request for preliminary examination filed prior to expiration of 19th month from priority date (pct application filed before 20040101)
121 Ep: the epo has been informed by wipo that ep was designated in this application
WWE Wipo information: entry into national phase

Ref document number: 1996913994

Country of ref document: EP

WWE Wipo information: entry into national phase

Ref document number: 307436

Country of ref document: NZ

WWE Wipo information: entry into national phase

Ref document number: 974289

Country of ref document: FI

WWE Wipo information: entry into national phase

Ref document number: 1019970708380

Country of ref document: KR

Ref document number: 199700335

Country of ref document: EA

ENP Entry into the national phase

Ref document number: 2222131

Country of ref document: CA

Ref document number: 2222131

Country of ref document: CA

Kind code of ref document: A

WWE Wipo information: entry into national phase

Ref document number: PA/a/1997/009106

Country of ref document: MX

ENP Entry into the national phase

Ref document number: 1996 535721

Country of ref document: JP

Kind code of ref document: A

WWP Wipo information: published in national office

Ref document number: 1996913994

Country of ref document: EP

REG Reference to national code

Ref country code: DE

Ref legal event code: 8642

WWP Wipo information: published in national office

Ref document number: 1019970708380

Country of ref document: KR

WWG Wipo information: grant in national office

Ref document number: 1996913994

Country of ref document: EP

WWG Wipo information: grant in national office

Ref document number: 1019970708380

Country of ref document: KR